I have long been obsessed with Lucky Charms cereal from a very young age. So when I moved to the UK I was sad that they didn’t sell it at first. For the first few years I had my family ship me boxes of the fluffy sugary cereal. I not only ate it for breakfast on occasion but I quite like having a dry bowl of it while watching a movie like my version of popcorn! I was ever so excited when Tescos started selling it on their shelves and I could get it whenever I want. I have made Lucky charm cupcakes in the past but I had an idea for a layered birthday cake using the Lucky charms marshmallows and here my recipe began…
First you get to spent a little bit separating your marshmallows from the wheat cereal into a bowl. I did mind while watching a movie with Mr P. Two birds, one stone and all! I also bought various pastel colored sprinkles to add to the mix. There was no right or wrong way I just used whatever I thought would look nice together. I even added a little edible sprinkle glitter but it didn’t show up to well in my photos. It’s all about variety so you can’t go wrong.
Don’t forget to use your Oxo Good Grips spatulas and measuring beakers just to make it that much easier to get it done right the first time. I am loving the Oxo Good Grips kitchen range with all my baking lately. If you are regular reader you will know I use a variety of their products and I really do think they are 100% worth every penny if you are into your baking and cooking!
Whilst I made this as a birthday cake it can really be used for any special occasion. You don’t have to be a kid to have a love for Lucky Charms clearly and what’s not to love about all the flavors and colors of marshmallow and frosting mixed together. It took all the will power I had to not just eat the whole bowl of separated lucky charm marshmallows.
- 1 cup butter
- 1/2 cup vegetable shortening
- 3 cup sugar
- 5 eggs
- 3 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 2 tsp vanilla extract
- 1 cup butter
- 4 cups confectioner’s sugar
- 2 tsp vanilla extract (clear if you can find it)
- 2 1/2 Tbsp heavy cream
- dash salt
- Preheat oven 350 degrees F
- Spray two 11 inch round cake pans with cooking spray
- In a large bowl, mix together butter and shortening with electric mixer
- Add sugar slowly and mix well
- Add eggs one at a time and mix well
- In a separate small bowl mix together whole milk. buttermilk, and vanilla extract
- Add this to the large bowl and mix well
- In another separate bowl sift together flour, baking powder, salt
- Add this to the large bowl slowly and mix well
- Beat all ingredients in the large bowl very well
- Evenly distribute cake batter in your two greased pans
- Don't over fill, you might have a little extra if you are using a different size pan
- Bake 25-30 minutes or until toothpick comes out clean
- In a large bowl cream your softened butter until it is smooth (2-3 mins) and the color has lightened
- Add sugar, a little at a time, mixing on the highest speed for a few seconds in between
- Add vanilla and a dash of salt, mix until well-incorporated
- Add heavy cream and mix well
- For a firmer frosting, add more confectioner's sugar
- For a softer frosting, add more heavy cream
Directions to put the cake together:
After you have separated your marshmallows cover them and set them aside, then bake your cakes and make your frosting as per my recipe above. Allow your two cakes to cool in the open air and set aside uncovered so the outer edges become stiff. You don’t want to cover your cakes and lock the moisture in because when it’s time to frost them the cake will pull away with the frosting as you try to smooth it out!
Using a cake stand or a plate which ever you choose, place one layer of cake on it and give it a nice thin coat of frosting on top and the sides. Layer your marshmallows flat on top of first layer. I do mind in a circle pattern making sure no marshmallows are on top of each other. See photo at the beginning. You just want one flat layer of them. Use as many or little as you want for your inside layer. If you separated a whole box of Lucky Charms you will have plenty for the top and decorating if you do half the bowl.
Add second layer of cake on top of your marshmallows and GENTLY press down. Add frosting on top and to all sides, really thick, to seal the entire cake. I bought a piping bag for £3 from Tesco with various tops to use. Using the big star top, I created a star pattern at the bottom where the cake meets the plate and then a mini circle wave on the very top of the cake where I piled on my lucky charms’ marshmallows. You can use whatever pattern you like. I completely made up my stars and waves on mine as I am not very handy with a piping bag yet! Next lesson to learn!
Do you have a kids birthday party coming up or even a tea party try my Lucky Charms Cake recipe out and let me know what you think. I love when readers tweet or instagram me, their photos. I always re-share and it’s great to see how others turn out! I love me some food styling photos!
Thanks for reading!